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Sweet Potato Casserole with Pecan-Oat Topping

Swap the traditional sugary marshmallow topping for a crunchy pecan-oat crumble. Use maple syrup and coconut oil to keep it sweet but healthy.
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Ingredients
  

Filling

  • 4 large sweet potatoes peeled and cubed
  • 2 tbsp coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • Pinch of salt

Topping

  • 1/2 cup rolled oats
  • 1/2 cup chopped pecans
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1/2 tsp cinnamon

Instructions
 

  • Preheat oven to 350°F (175°C).
  • Boil sweet potatoes in salted water until soft, about 15-20 minutes. Drain and mash.
  • Mix mashed sweet potatoes with coconut oil, maple syrup, vanilla, cinnamon, and salt.
  • Spread the mixture into a baking dish.
  • In a small bowl, mix oats, pecans, coconut oil, maple syrup, and cinnamon for the topping.
  • Sprinkle topping over the sweet potatoes.
  • Bake for 20-25 minutes until the top is golden and crispy.